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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 12 oz. beer (preferably lager or pale ale)
- 1/2 cup light brown sugar (packed)
- 1/2 cup kosher salt
- 2 orange zest (wide strips, vegetable peeler)
- 1/4 cup fresh orange juice
- 3 cardamom pods
- 5 lb. roasting chicken (giblets removed)
- 1 Tbsp. EVOO
- 4 cloves garlic (smashed)
- 1 Tbsp. light brown sugar (packed)
- 1 Tbsp. ground coriander
- 2 tsp. ground cumin
- 1 tsp. paprika
- 1/4 tsp. ground allspice
- black pepper
- 12 oz. beer (preferably lager or pale ale, at room temp)
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Directions
- Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve.
- Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours.
- Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high.
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